Mushroom, Spinach and Bacon Egg Muffins
INGREDIENTS: 10 pieces bacon, diced 1 shallot, diced 2 cups mushrooms, sliced 2 cups spinach, finely chopped (or sub kale) 10 eggs 1/2 tsp salt tsp pepper 2 tsbp avocado oil INSTRUCTIONS: Heat a large skillet over medium heat. Once hot, add bacon to cook until it just starts to get crispy, about 8-10 minutes. Remove from heat and set aside. While the bacon is cooking, cut up shallot, mushrooms and spinach. Preheat oven to 375 degrees Fahrenheit. Crack eggs in a large bowl and whisk well. Add bacon, mushrooms, shallot, spinach, salt and pepper to the bowl and mix everything together. Grease a large muffin tin with avocado oil. Pour a little oil in each section and rub it around the sides with your fingers. Or you can use muffin tin liners. Spoon the egg mixture into the muffin tin, filling them about 3/4 full (they will puff up while cooking). Place in the oven and bake for 20 minutes. Remove and serve.
Whole Wheat Greek Yogurt Freezer Waffles
INGREDIENTS: 3 cups whole wheat pastry flour 1 tablespoon + 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 1 1/2 cups Greek yogurt 1 1/2 cup milk 3 large eggs 2 tablespoons honey 1 1/2 teaspoons vanilla bean paste (extract can be substituted0 3/4 cup unsalted butter (1 1/2 sticks), melted INSTRUCTIONS: Preheat a Belgian waffle baker, and lightly mist it with non-stick spray. Place the flour, baking powder, and salt in a large bowl, and whisk to combine. In a smaller bowl, combine the Greek yogurt, milk, eggs, honey, and vanilla, and whisk together until smooth. Add the Greek yogurt mixture to the flour mixture, stirring until almost combined. Stir in the melted butter, taking care not to overwork the batter (it should be somewhat lumpy). Place about one cup of batter on one side of the waffle baker, then flip and place another cup of batter on the other side. Bake the waffles for 3 minutes 45 seconds, then transfer to a wire rack to cool completely. Freeze, in a single layer, on baking sheets or wire racks. (Once the waffles are frozen solid, they can be stacked and transferred to plastic bags or a large airtight container.) To serve, warm the waffles through for about 4 minutes at 325 degrees F, or toast lightly.
Pina-Colada Green Smoothies
INGREDIENTS: 1 cup fresh pineapple chunks 1 banana 1 cup (or more) fresh baby spinach . 1 cup unsweetened coconut milk 1/4 cup ice cubes, optional 2 tsp raw honey, optional Pineapple wedges, for garnish DIRECTIONS: Add ingredients to a ziploc, or reusable tupperware container. Place in freezer Pull one package out of the freezer, place in blender, and Add: 1 cup unsweetened coconut milk 1/4 cup ice cubes, optional 2 tsps raw honey, optional Pineapple wedges, for garnish Blend until desired consistency.
Savory Grits Breakfast Parfaits
INGREDIENTS: For the grits: 2 1/2 cups water, plus more as needed 2 cups milk 1 teaspoon fine salt 1 cup grits 1/2 cup shredded sharp cheddar cheese For the topping: 1 tablespoon olive oil 1/2 medium onion, finely chopped Salt 8 ounces uncooked chicken, turkey, or pork Italian sausage, casings removed 1 (5- to 6-ounce) bag baby spinach Shredded cheese, thinly sliced green onion, or minced fresh chives, for topping (optional) DIRECTIONS: For the grits: Bring the 2 1/2 cups water, milk, and salt to a boil in a medium saucepan over medium heat. Slowly pour in the grits while constantly whisking. Reduce the heat to medium-low and whisk frequently until the grits and liquid are completely incorporated together, about 5 minutes. Switch from the whisk to a wooden spoon and cook, stirring every minute or two (make sure to scrape down the sides and get into the corners of the pan), until the grits are thick and creamy, about 45 minutes. The grits will go from a grainy texture to a very smooth texture when you taste it. If the grits start to look dry and clumpy, stir in more water a tablespoon at a time until it smoothes out. Meanwhile, make the topping. For the topping: Heat the oil in a large frying pan over medium heat. Add the onion, season with sat, and cook, stirring occasionally, until softened, about 5 minutes. Add the sausage and cook, breaking the meat up into small pieces with a wooden spoon, until cooked through and no longer pink, about 5 minutes. Add the spinach and cook until wilted and the liquid has evaporated, about 4 minutes. Remove from the heat and set aside. To assemble: When the grits are ready, stir in the cheese until completely melted and incorporated. Taste and season with salt as needed. Spoon half of the sausage-spinach mixture into 4 (1-pint) mason jars. Spoon half of the grits over the mixture (about 1/2 cup per jar). Repeat with layering the remaining sausage-spinach mixture and grits. Sprinkle with the toppings of your choice. Let cool completely, then seal and refrigerate for up to 3 days. To reheat, remove the lid and cover the jar with a damp paper towel. Microwave until heated through, gently stirring it every 30 seconds.